2
Beat cake mix, oil, water and eggs in large bowl on low speed until moistened, then beat on medium speed 2 minutes. Fold in orange zest. Divide cake mixture between 2 containers; pour two-thirds from one bowl into loaf pan, and two-thirds from other bowl into other loaf pan. Gently spoon 125g raspberry jam into each pan, spreading out in one even layer. Top with remaining cake mixtures.

3
Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pans; remove to cooling rack to cool completely.